Half, seed, scoop and slice the avocado lengthwise into half-inch strips. Put slices on a piece of parchment paper or on a plate and freeze for around 20 minutes.

Remove avocados from freezer and prep bowls with seasoned flour, eggs, and panko.

Dust with seasoned flour.

Heat vegetable oil in a Dutch oven or large pot over medium high heat.

Working one at a time, dip avocado slices into the egg, then dredge in the Panko crumbs, pressing to coat.

Working in batches, add the avocado slices to the Dutch oven or high-sided saute or frying pan, 5 or 6 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.

Serve immediately with Stew Leonard’s spicy chipotle dip or the dip of your choice (I used Stew Leonard's Mango Salsa and it was perfect).